Ans Recipe Finder

Mint - 1/4 cup Cilantro - 1/4 cup Ginger - 1 tbsp. Cumin seeds - 1 tbsp. Asafetida Salt Black Salt - 1 tsp Lemon juice - 3 tbsp. Tamarind - 1 tbsp. Sugar - 2 tbsp. Water - 4 cups Ice Blend all the spices into a paste using enough water to blend. Strain the spice mixture, squeezing out all the spicy liquid. Discard the solid residue. Add the water, mix well, and serve over ice.

Cardamom - 3 Peppercorn - 4 Fennel seeds - 1/8 tsp Cinnamon - a small piece Clove - 2 Nutmeg - 1/4 tsp Ginger - a small piece Tea leaves - 2 tsp Milk - 1 1/4 cup Sugar - to taste Place cardamom, peppercorn, fennel seeds, cinnamon, clove, nutmeg, and ginger in a mortar. Crush the ingredients with a pestle and set them aside. In a pot, bring 1 1/4 cup of water to a rolling boil. Add the crushed ingredients and let it boil for about 5 minutes. Then, add tea leaves to the boiling

Watermelon juice is incredibly refreshing and easy to prepare using a blender. It's sweet, hydrating, and ideal for a hot summer day. Watermelon - 2 cups, cubed Ginger - a small piece Lemon juice - 1 tbsp. Rose syrup - 1 tsp (I used Roohafza) (optional) Sugar - to taste Salt Mint leaves Place the watermelon cubes in a blender along with a small piece of ginger, lemon juice, rose syrup (optional), sugar, a pinch of salt, and mint leaves. Blend until smooth. Pour into a tall, c

Lemon juice - 1 cup Water - 2 cups Sugar - 2 cups Ginger - a small piece Salt Peel the ginger and crush it coarsely using a mortar and pestle. Combine sugar, water, and ginger pieces in a pot and boil until the sugar reaches a one-string consistency. Turn off the heat, cover, and let it cool completely. Remove the ginger. Add a pinch of salt. Strain the fresh lemon juice and mix it with the sugar syrup. The lemon syrup is now ready. Store it in a clean glass bottle. When serv

Milk - 1 cup Condensed Milk - 1/4 cup Avocado - 1/2 Coffee - 1/4 cup Salt - a pinch Chocolate syrup (for drizzling) Combine whole milk, condensed milk, avocado, ice cubes, coffee, and salt in a blender. Blend at high speed until smooth, for 30 seconds to 1 minute; if the shake is too thick, add more milk to slightly thin it out. If you like, drizzle chocolate syrup inside the serving glasses, then pour the shake evenly into the glasses, and serve.

Basil Seeds – ½ tbsp. Falooda Sev – 1/3 cup Milk – 4 cups Condensed Milk - 1/4 cup Cardamom Powder – 1 tsp Sugar – 1 ½ tbsp. Rose Syrup – 6 tbsp. Vanilla Ice Cream – 4 scoops Pistachio, Cashew, Raisin, Almond – 1 tsp each, for garnish, sliced Mixed fruits - 1 ½ cups (Apple, Mango, Banana, Kiwi, Grapes, Dates) Tutti Frutti - 3 tbsp. Jell-O Soak the Basil Seeds in water for a minimum of 30 minutes; longer is better. Drain and keep aside. Heat 2 cups of water in a pan and bring

Cardamom - 3 pods Ginger - a small piece Tea leaves - 2 tsp Milk - 1 cup Sugar - to taste Place cardamom and ginger in a mortar. Use the pestle to crush them and set aside. In a pot, bring 1 cup of water to a boil. Add the crushed mixture and let it boil for approximately 5 minutes. Next, add the tea leaves to the boiling mixture and continue boiling for another 5 minutes. Add milk, allowing it to reach a rolling boil. Stir in sugar and lower the heat. Let the milk simmer for